This bread is wheat in its purest expression. 80% extraction of whole wheat, water, and salt. We use fresh wheat from our farmer/miller @migrashfarm . Currently, we are baking with a strain of wheat called Bolles. The wheat tastes light and creamy with a hint of caramel on the finish.

The history of the Classic Bread is firmly rooted in the classic San Francisco sourdough tradition. Our version layers in subtle hints of locally grown & milled whole wheat and rye. The dark crust gives way to a light and flavorful interior. One of the favorites around the bakery we typically recommend this bread as a starting point when exploring our breads for the first time.

Our Spelt and Sesame is one of those loaves that gets asked about regularly by our customers. We have developed a few different versions over time. A marbled loaf with black and white sesame seeds, a roasted whole sesame loaf and our newest take with tahini and a sesame crust. Throughout all the versions one thing remains the same. The spelt brings a nutty, airy, and soft crumb and the sesame perfectly fits within the flavor profile. With this version the oils in the tahini soften the crumb even more and round out the roasted sesame flavor. Perfect for a fresh tomato sandwich, toasted with pesto or just dipped in your favorite olive oil.